Martha Stewart’s Easy Basic Pancakes

Yield: 12 to 15 pancakes

Ingredients:

  • 1 cup all-purpose flour, (spooned and leveled)
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 tablespoons unsalted butter, melted, or vegetable oil
  • 1 large egg
  • 1 tablespoon vegetable oil
  • Assorted toppings, such as butter, maple syrup, confectioners’ sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup

 

Directions:

  1. Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
  2. In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
  3. Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
  4. For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
  5. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You’ll have 12 to 15 pancakes.)
  6. Serve warm, with desired toppings.

 

Pancake Variations:

  • BUTTERMILK: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with low-fat buttermilk.
  • YOGURT: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.
  • WHOLE-GRAIN WITH YOGURT: In step 1, replace the all-purpose flour with 1/2 cup whole-wheat flour, 1/4 cup each cornmeal and wheat germ, and 1/2 teaspoon baking soda. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.

Avocado Dressing

Yield: 2 cups or 16 Servings

Avocado Dressing
Photo by Taste of Home©

Ingredients:

  • 1 cup buttermilk
  • 1/2c. fat-free plain yogurt
  • 1 ripe avocado, peeled and sliced
  • 2 green onions, chopped
  • 1/4 cup minced fresh parsley
  • 1/2 tsp. salt
  • 1/2 tsp. garlic powder
  • 1/4 tsp. dill weed
  • 1/8 tsp. pepper

Directions:
In a blender, combine all ingredients; cover and process until blended. Transfer to a jar with a tight-fitting lid or small bowl. Serve immediately or refrigerate.

Nutritional Facts
2 tablespoons equals 30 calories, 2 g fat (trace saturated fat), 1 mg cholesterol, 96 mg sodium, 2 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1/2 fat.

 
Originally published as Avocado Salad Dressing in Simple & Delicious May/June 2007, p52